I wish all my readers a happy Sri Krishna Janmashtami. Read more about this festival and how we celebrate at my old post about Janmashtami. This being my all time favorite festival, I thought of making at least one dish that is always associated with this festival at my home.
Layyi/layya(Konkani) or araLu/hodlu(Kannada) is a kind of unsalted popcorn. Two types of popcorn are usually available. One variety is made from corn and the other one is made from rice(well, I can’t call these popcorns because they are not popped corns, but they look similar to the corn versions). The rice variety is readily available at my native. The coarse powder of these popcorns can also be found ready made in market. But here I got the corn ones and I ground them to a coarse powder.
Layya(popcorn) piTTo(powder) is one of the offerings – prasad, made on the Janmashtami at my home. My aayi makes it in a big batch and this is distributed among neighbors and servants the next day. The coarse powder of popcorn is sweetened with molasses (paTTal gooD – the black colored liquid jaggery) or normal jaggery, fresh scraped coconut and a big dollop of ghee. Whoever offers this to god, puts 1-2 leaves of tulsi – holy basil into it, signifying god has accepted the offering. The whole procedure takes this simple dish into a amazingly tasty sweet which is hard to resist.
Here I make this dish once in a week or so, since both my husband and I are absolute fans of this dish. I usually serve it for evening snack, after we return from office with a hungry stomach but in no mood to cook some elaborate dishes and eat.
2 cups unsalted popcorn powder (layya pitto or juwar dhani)
2 tbl spns jaggery
1/2 cup fresh/frozen coconut
1 tea spn ghee
1/4 tea spn cardamom powder
Coarsely powder the unsalted popcorn.
Mix jaggery and coconut well using your hand. Now add ghee, popcorn powder and cardamom powder. Mix very well with hand. Serve.
Serves : 2
Preparation time : 10mins